As autumn settles in and brings about changes in weather, with damp and chilly nights drawing in, there’s an undeniable craving for a hearty and comforting meal. And what could be more satisfying than a delicious stew?
This particular recipe offers a straightforward approach to preparing a stew, allowing the oven to do most of the work while you sit back and relax.
With just a few simple steps, you can create a warm and inviting dish that will leave your taste buds satisfied. Begin by preparing the vegetables, ensuring they’re cut to the desired size, and then combine them with the rest of the ingredients in a pot. Once everything is assembled, all that’s left to do is bring the mixture to a boil and transfer it to the oven for a leisurely cook of 3-4 hours. The beauty of this recipe lies in its simplicity—it truly is a breeze to make.
As the stew simmers in the oven, your kitchen will gradually fill with an irresistible aroma. The delightful scents wafting through the air will evoke feelings of comfort and anticipation. Meanwhile, the magic is happening inside the pot. The beef, simmering slowly over the course of a few hours, transforms into tender morsels that practically melt in your mouth.
The addition of wine creates a luscious gravy that thickens and intensifies in flavour, adding a touch of sophistication to this humble dish.
One of the great things about stews is their ability to improve with time. This recipe is no exception. After letting the flavours meld together in the pot, the stew reaches its full potential when reheated the following day. This not only deepens the flavours but also allows for a stress-free mealtime, as all the hard work has already been done.
So, as the autumn weather takes hold, treat yourself to the ultimate cold weather comfort food—this warming beef stew. With minimal effort and a few hours in the oven, you’ll be rewarded with a dish that brings warmth to your heart and nourishment to your soul. And remember, the joys of this stew only increase with time, so don’t be afraid to indulge in leftovers.
Beef Stew
Ingredients
- Knob of Butter
- Drizzle of Olive Oil
- 1 Onion
- 2 Bay Leaves
- 2 Celery Stalks
- 4 Cloves of Garlic
- 2 Parsnips
- 1 Small Butternut Squash
- A few Fresh Sage Leaves
- 4 Carrots
- 800g Stewing Steak or Beef Skirt (cut into 5 cm pieces)
- Plain Flour
- 1kg Baby Potatoes
- 2 tbsp Tomato Purée
- ½ Bottle of Red Wine
- 300ml Beef Stock
- 1 Tin Plum Tomatoes
- 1 Lemon
- A few Sprigs of Fresh Rosemary
Directions
- Preheat the oven to 160 °C (140° Fan)
- Peel and chop the onion, then peel and quarter the parsnips, and peel and cut the carrots into batons. Deseed and roughly dice the squash, then peel and chop two cloves of garlic and cut the celery into small pieces.
- Heat a little oil with the butter in a casserole pot on a medium heat. Add the onion, garlic, and sage leaves along with a little salt, then cook for 5 minutes. Keep stirring until the onions begin to soften, but not colour.
- Toss the beef in a little seasoned flour and add it to the pot with all of the vegetables and baby potatoes.
- Add the tomato purée, plum tomatoes, wine, bay leaves and stock, then give it a good stir. Season with salt and pepper.
- Bring to the boil then place a lid on the casserole pot and pop into the oven and allow to cook until the meat is tender. Check at 3 hours and if the beef is still not meltingly tender, put the stew back into the oven and check again every 15 minutes or so. When the meat falls apart easily, it’s ready.
- Once cooked, take out of the oven and let the stew rest for 30 minutes. Garnish with lemon zest and some fresh rosemary.
